DirectionsStep1In a large skillet, add the olive oil, curry, cumin, garam masala, and ginger, cooking over low heat for 30 seconds to bloom the spices.Step2Add the frozen vegetables, lentils, and vegetable broth. Bring to a boil.Step3Reduce heat to medium and add the coconut milk.Step4Simmer until the red lentils are cooked, about 10 minutes.Step5Serve with lemon wedges and fresh cilantro for garnish. Pair with brown rice, if desiredIngredientsIngredients1 tablespoonOlive Oil1 tablespoonCurry Powder1 teaspoonGround Ginger1 teaspoonCumin1 teaspoonGaram Masala16 ouncesMixed Vegetables (frozen)1 cupRed Lentils (rinsed)2 cupsLow-Sodium Vegetable Broth1 (13.5oz) canCoconut Milkadd Lemon Wedges (for serving, optional)add Parsley (or cilantro, for garnish, optional)See moreNutritionalNutritional404 Calories21 gTotal Fat44 gCarbohydrate320 mgSodium15 gProteinFrom iheartvegetables.comRecipeDirectionsIngredientsNutritionalExplore furtherEasy creamy vegetable curry - Simply Delicioussimply-delicious-food.comQuick and Easy Vegetable Curry - Allrecipesallrecipes.comJamie Oliver vegetable curry recipes Features Jamie Oliverjamieoliver.comEasy veggie curry recipes - BBC Foodbbc.co.ukQuick & Easy Vegetarian Curry {15 minutes} - Family Food …familyfoodonthetable.comRecommended to you based on what's popular • Feedback
Low-Sodium Vegetable Thai Curry
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